ED MAMOU, 39

Ed Mamou oversees two separate businesses — a group of recycling centers and two high-profile restaurants.

But they share more in common than most would guess.

Royal Oak Recycling was started by Mamou's father, a former Catholic priest and Iraqi immigrant. Mamou grew up working in the family business, but left to attend Kalamazoo College, where he got a degree in mathematics. This was followed by a master's degree in applied math at the University of California San Diego.

He came back to Detroit in 2005 to help his dad expand the businesses into new markets, including Pittsburgh, Cleveland and White Lake, Mich.

Mamou said he and his dad had a bright idea: Instead of using Comerica Park suites to hobnob with their clients, they would build a dining room above their recycling operation. The next step was to hire a talented chef. "James (Rigato) appeared in our laps," Mamou said. "He was the prep cook at the Townsend (Hotel) at the time."

Noticing that his young chef showed considerable promise, Royal Oak Recycling began using him for private catering and more. "Then we started thinking about opening a restaurant down the road." Hence, Rigato became the celebrated chef at The Root in White Lake.

Listen to what Mamou sees for Michigan in the next 40 years. Brought to you by MSU Broad College of Business.

In 2015, Mamou and Rigato opened Mabel Gray in Hazel Park in a 50/50 partnership. The following year, Mabel Gray was named a semifinalist in the prestigious James Beard Foundation's Best New Restaurant award.

Rigato said he was "blown away" by the experience he got from the Mamous. Even when the food business slowed during the recession, the Mamous kept him employed at the recycling center.

Next for the partners is Doug's Delight, an ice cream shop and pastry kitchen across John R Street from Mabel Gray.

Mamou said the two restaurants' farm-to-table culture fits well with the environmental principles of the recycling centers.

"We support the local economy as much as we can, buying meat and vegetables from local farmers in Yale. The steak we serve at Root is from local, naturally-raised Michigan (cattle). We follow the seasons for fruit and vegetables," Mamou said.

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